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Lemon & rosemary potato wedges
Serves 4
Easy
Prep:
Cook: -
Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts
Skip to ingredients
- 1kg large-ish waxy potatoes
- 3 tbsp olive oil
- juice 2 lemons
- 1 tbsp chopped fresh rosemaryor 1 tsp dried
Nutrition: per serving
- kcal227
- fat9g
- saturates1g
- carbs35g
- sugars2g
- fibre3g
- protein4g
- salt0.29glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
step 2
Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.
